INGREDIENTS

INSTRUCTIONS

FOR THE JELLY
FOR THE VEGETABLES
FOR THE VINAIGRETTE
To prepare the jelly: Put gelatine in vegetable stock (at room temperature)
and warm just long enough over very low heat to dissolve, stirring
constantly. Remove and maintain at room temperature. Cut the asparagus to
obtain just five cm. of the tips, discard the stalks. Grill the tips in a
non stick pan (without fat) until soft. Remove and keep aside. Brush the
bell peppers and capsicums with a little oil. Arrange in a baking tray and
broil in a pre-heated oven at 450 F for eight minutes or until the side
touching the tray is charred. Turn and broil for a further four minutes.
Remove, cool, peel, deseed and remove the ribs. Then cut into four cm. wide
strips. Remove the earthy base of the stalks, rub mushrooms with a little
flour, wash in cold running water. Blanch the mushrooms in salted boiling
water for 10 seconds, remove to iced water to refresh, drain and slice.
Blanch baby corn in salted boiling water until soft or for five minutes.
Drain and keep aside.
For filling the mould: Arrange half the parsley in a 20 cm. x five cm. x
five cm. mould. Place the grilled asparagus on top, followed by red,
orange, yellow and green peppers. Sprinkle the remaining parsley on top,
followed by mushroom slices and baby corn. Pour the vegetable jelly over
it. Thump the mould on the work surface to remove any air pockets and
refrigerate for three hours. To prepare the vinaigrette: Put olives and
capers in a blender, pour half the olive oil in a steady stream and make a
fine paste with the machine running. Remove to a bowl or sauce boat and
pour in the remaining olive oil, stirring constantly. Demould by dipping
the bowl in a warm water bath, cut into 1.5 cm. thick slices with a sharp
knife dipped in hot water and serve with the vinaigrette.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“If it doesn’t lead to Jesus, it doesn’t lead to God”